Preheat oven to 350F.

Line a baking sheet with a silicon baking mat or parchment paper. If using parchment paper, spray with oil to avoid sticking.

Combine cream cheese, cheddar, Parmesan and scallions in a medium bowl. Fill peppers with cheese filling with a small spoon or spatula.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Dust your work surface and a rolling pin with more flour.

Roll the dough out thin into a rectangle about 13 x 9 inches. Slice the dough into 1/2 inch-thick slices.

Wrap the dough around each jalapeno half leaving room for the eyes and place on the prepared baking sheet. Repeat with remaining jalapenos and dough.

Brush each with the egg wash and bake in oven for 30 minutes, until the peppers are hot and golden.

Add the eyes and serve warm on a platter.